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These are best eaten on the day they’re made. If you do make a day ahead, store in an airtight container, then warm in a low oven to refresh. Freeze, well wrapped in cling film, for up to 3 months.

FOOD TEAM’S TIP

When cutting out the scones, don’t twist the cutter at all or the scones won’t rise evenly.

• 250ml whole milk

• 1 tbsp lemon juice

• 500g plain flour, plus extra for dusting

• 4 tsp baking powder

• 40g caster sugar

• 120g unsalted butter, chilled and cubed

• 1 medium free-range egg, beaten

• 150g blueberries

YOU’LL ALSO NEED…

• 6cm fluted cutter

1 Mix the milk and lemon juice in a mixing bowl, then set aside at room temperature for 15 minutes. You’ll see a few curds appear as the lemon will make the milk separate – that’s what you’re aiming for. Heat the oven to 200°C/180°C fan/gas 6.

2 Put the flour, baking powder, sugar and butter in a food processor with a pinch of salt and pulse until it resembles large breadcrumbs. Tip the mixture into a large mixing bowl. (Alternatively, rub the mixture together with your fingertips in the bowl.)

About Delicious Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…